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Betty Crocker's Cookbook : Over 1600 of the World's Most Thoroughly Tested Recipes [Pie Collage Cover, Illustrated cookbook / recipe collection, fresh ideas, traditional fare, cooking instructions & techniques explained] 1976 Edition

Crocker, Betty / Special Edition

3 ratings by Goodreads
ISBN 10: 0553104772 / ISBN 13: 9780553104776
Published by Bantam 1969 / 1974 / 1976 Reprint, Interior Clean and Unmarked, 1976
Condition: Good Condition Soft cover
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About this Item

White cover shows some moisture stains, and spots on ends of pages when book is closed, however, interior is clean and unmared. Pages also have a honey hue doe to the fact that this is a 4 by 7 inch paperback edition. Scans avail. upon request. Paperback : soft cover edition in good condition, some slight wear to edges, as normal for age of book. Excellent cookbook. A good book to enjoy and keep on hand. Or would make a great gift for the fan / reader in your life. BABY BOOMERS THESE ARE THE RECIPES YOU GREW UP ON. FROM WHITE BREAD TO CHOCOLATE CAKE, FONDUE TO SOUFLEE, EVERY KIND OF COOKIE TO THE BEST CHILI ON THE PLANET. COMPLETE AND CONCISE INSTRUCTIONS FOR MAKING TRADITIONAL AMERICAN FARE. mm mm mm GOOD! 798 pages. Size: ~ SCARCE TITLE ~. Bookseller Inventory # 5028915

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Bibliographic Details

Title: Betty Crocker's Cookbook : Over 1600 of the ...

Publisher: Bantam 1969 / 1974 / 1976 Reprint, Interior Clean and Unmarked

Publication Date: 1976

Binding: Soft Cover / Paperback

Illustrator: Fully Illustrated

Book Condition: Good Condition

Dust Jacket Condition: No Dust Jacket

Book Type: C: Cookbook, Recipes, Kitchen

About this title


Offers more than a thousand recipes, three hundred heritage recipes, complete nutritional data for each dish, and cooking tips.


Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.

Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm

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